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Pisco Sour

Pisco Sour cocktails

Get ready to shake up something awesome with the Pisco Sour, a cool cocktail I can’t get enough of. It’s made with Pisco, a special brandy full of bold flavors, mixed with zesty lime, sweet syrup, and smooth egg white. This drink is a total crowd-pleaser because it’s both refreshing and rich. Trust me, once you try a Pisco Sour, you’ll understand why it’s a top pick for so many. Let’s mix one up and enjoy the great taste together.

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Tasting Notes

A Pisco Sour is a perfect balance of flavors. You’ll taste the sharp, grape-based spirit of Pisco, cut through with fresh lime juice’s zesty brightness. The simple syrup adds a touch of sweetness, while the egg white rounds everything off with a silky, frothy texture. It’s a drink that dances on your palate, offering a refreshing yet complex taste experience.

Equipment and Glassware

To make a Pisco Sour, you’ll need a few basic tools: a cocktail shaker, a strainer, and a jigger for measuring. As for glassware, a classic choice is a small rocks glass or an old-fashioned glass. These help present the cocktail beautifully while enhancing your drinking experience.


  • 2 oz Pisco
  • 1 oz fresh lime juice
  • 3/4 oz simple syrup
  • 1 egg white
  • A few dashes of Angostura bitters for garnish


  1. In a cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white.
  2. Add ice to fill the shaker halfway, then shake vigorously for about 15 seconds.
  3. Strain the mixture into your glass, ensuring no ice slips through.
  4. Carefully drop a few dashes of bitters on top of the foam for garnish.
See also  Watermelon Lemon Drop

Pro Tips

  • Use fresh lime juice for the best flavor.
  • To make your egg whites foam better, shake them in the shaker without ice first (this is called a dry shake), then add ice and shake again.
  • Chill your glass beforehand to keep your drink cooler longer.

When to Serve

Pisco Sours are versatile and can be served at any occasion, but they shine as a starting point at dinner parties or as a sophisticated choice at gatherings. Their refreshing taste makes them especially fitting for summer evenings or as a celebratory drink.

Which Liquor Brands to Choose

For a top-notch Pisco Sour, selecting a high-quality Pisco is key. Brands like Pisco Portón, BarSol, and La Diablada offer excellent flavors that blend well with the other ingredients, ensuring your cocktail is delicious.

Similar Cocktails

If you love Pisco Sours, you might also enjoy these similar cocktails:

  • Margarita: A tequila-based classic with lime and triple sec.
  • Daiquiri: A simple rum cocktail with lime juice and sugar.
  • Whiskey Sour: A whiskey version of the sour family.
  • Caipirinha: Brazil’s national cocktail, made with cachaça.
  • Amaretto Sour: A sweet and nutty take on the sour theme.


The Pisco Sour has a rich history, originating in the early 20th century in Peru and Chile, where it’s claimed by both as their national drink. Its creation is often credited to an American bartender in Lima, Peru, who mixed the local Pisco with lime, syrup, and egg white to create this iconic cocktail.

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Pisco Sour cocktails

Pisco Sour

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 3 votes
Course: Drinks
Cuisine: Peruvian
Keyword: Angostura Bitter, egg white, Lime Juice, pisco, pisco sour, Simple Syrup
Servings: 1
Author: Paul Kushner
Discover the perfect Pisco Sour recipe – a classic cocktail blending Pisco brandy, lime, sweet syrup, and egg white for a smooth, refreshing taste.


  • In a cocktail shaker, combine the Pisco, lime juice, simple syrup, and egg white.
  • Dry shake the mixture without ice for about 10-15 seconds to create a frothy texture.
  • Add ice to the shaker and shake again for another 10-15 seconds until well-chilled.
  • Strain the mixture into a chilled cocktail glass or coupe.
  • Garnish with a few drops of aromatic bitters on top of the foam.
  • Optionally, you can also garnish with a toothpick speared through a slice of lime or lemon.
Tried this recipe?Leave a comment and let us know how it was!
Pisco Sour
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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